 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 2 |
|
This is my favorite slow cooker recipe, remarks Yvonne McKim of Vancouver, Washington. The delicious, slightly spicy sauce will win you over, too! Ingredients:
2 chicken leg quarters (8 ounces each), skin removed |
3 tablespoons ketchup |
2 tablespoons orange juice |
1 tablespoon brown sugar |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
1 teaspoon minced fresh parsley |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. With a sharp knife, cut leg quarters at the joints if desired; place in a 1-1/2-qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken.
2. Cover and cook on low for 3-4 hours or until meat is tender.
3. Remove chicken to a serving platter; keep warm.
4. Skim fat from cooking juices; transfer 1/2 cup to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 2 servings.
|
|